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Roasted Tomato Soup with Parmesan Croutons

Easy tomato soup with roasted tomatoes, garlic, shallots and basil. Topped with air fryer parmesan croutons!
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, dinner, lunch
Cuisine American
Servings 4
Calories
Ingredients
  
  • 2-3 large tomatoes on the vine (cut in half or quartered)
  • 12 oz cherry tomatoes
  • 2 small shallots (skin peeled and chopped in half)
  • 1 whole garlic bulb
  • 3 tbsp extra virgin olive oil
  • 1 bunch basil
  • 1/4 cup heavy cream (option to use coconut cream)
  • salt and pepper to taste
  • basil and parmesan cheese shavings for garnish

Parmesan Croutons

  • 2 cups french bread (cut into 1-inch squares)
  • 3 tbsp extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • black pepper (to taste)
Instructions
 
  • Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
  • In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
  • Drizzle with olive oil, and season with salt and pepper.
  • Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
  • Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
  • Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.

Parmesan Croutons

  • Set air fryer to 350 degrees F. In a large bowl toss together the cubed french bread, olive oil, and parmesan cheese. Place in a single layer in the air fryer for 8-10 minutes. Stir-half way through.

Video

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